Tuesday, November 3, 2009

Steel Cut Oatmeal and POM Wonderful Muffins

When the folks at POM Wonderful asked me if I'd like to try their 100% pomegranate juice I was more than happy to oblige. (You all know how I love freebies!) I'm not a huge juice drinker, mostly because I find most fruit juices too sweet, but I found POM Wonderful's tartness quite refreshing and a nice change of pace from the sweetness of orange, apple and grape juice. I don't think hubby was quite as impressed as I was, but then he's more of a Hawaiian Punch kind of guy.

You can visit POM Wonderful's website to learn more about the nutritional value of pomegranate juice, but I feel its biggest nutritional claim to fame is its high level of antioxidants that help protect the body from free-radical damage, a major factor in aging and chronic diseases such as heart disease and cancer.

I decided to try to find a way to incorporate POM Wonderful in a muffin recipe. We haven't had steel cut oatmeal muffins for quite awhile, so I thought it might be interesting to actually cook the oats in POM Wonderful and then add them to my muffin batter. I used 12 ounces of POM and 12 ounces of water, a pinch of salt, and 1/2 cup of steel cut oats, cooked them for 30 minutes, then cooled them overnight in the fridge. There was probably about a half cup leftover after adding the required amount to the recipe. You could sweeten the leftovers with whatever type sweetener you like and have them reheated for breakfast.

Steel Cut Oatmeal and POM Wonderful Muffins

1 1/2 cups cooked, cooled steel cut oatmeal (see above)
1 large egg
1/3 cup canola oil
1/2 cup plain yogurt
1 tsp vanilla
2/3 cup brown sugar Splenda (or 1 1/3 cup regular brown sugar)
1 1/2 cup whole wheat pastry flour
2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp cinnamon

Preheat oven to 350 degrees. Spray 12-cup muffin tin with cooking spray.

Whisk together the egg, oil, yogurt, brown sugar and vanilla. Stir in the oatmeal. Add the wet ingredients to the dry ingredients and stir thoroughly to combine.

Divide the batter evenly between the muffin wells. Bake for 24-26 minutes. Cool muffin tin on cooling rack for 5 minutes before removing muffins to rack to cool completely.

These muffins are deliciously moist and filled with hunger-sating fiber. You can expect one of these and a glass of milk (or juice!) to get you from breakfast to lunch with no problem.

Other than receiving the complementary bottles of POM Wonderful, I received no compensation for reviewing this product and am in no way affiliated with the POM Wonderful company.


Karine said...

That is a great idea to use steel cut oatmeal in your muffins instead of the regular oats. :)

Barbara Bakes said...

I love the cute little bottles the POM comes in! Great idea to use steel cut oatmeal and POM in the muffins!

Lady P said...

what a lovely way to spruce up some already highly respectable muffins
of course, if you were Moogie dear, she would have just let you borrow some of her blackberry liquor instead to spike the whole thing
missed you Mags
i will come on the morrow to peruse all that i have missed
and thanks
for the kind words
i have been in a bit of a blogger muddle these days

stephchows said...

mags these are brilliant!!! Did you know there is a contest going on for POM recipes?? I hope you win! You TOTALLY have to enter these!


June said...

These look delicious Mags and it appears you've mastered your new camera. Good for you!

Federica said...

ciao! questi muffin devono essere deliziosi! complimenti!

Moogie said...

I was just going to tell you to enter these in the Pom contest. But someone beat me to it. I entered last year and will be creating something in the next day or two.

Mags said...

Karine: Thanks! I've been trying to incorporate less processed gains into my baking and love working with steel cut oats.

Barbara: I know... aren't those bottles cute! (Expensive though!)

Lady P:Moogie's blackberry liquor would have been wonderful in these, you're right! I've missed you too.... hope everything's OK?

Steph: Thanks for the link. I think I will enter this recipe. Wish me luck!

June: Thanks! The new camera is similar to my old one so it's just a matter of getting used to the newer features. I'm liking it so far!

Federica: Thanks for commenting (and I'm going to assume you said something nice...lol!)

Moogie: Do you know what you're going to enter?

Alyssa said...

Mags, this is great! We like Pom here; my daughter especially does, so this recipe —with oatmeal!— sounds great. Thanks for sharing it.

Coach's Oats said...

Those sound very good. I am interested in possibly trying the recipe. Do you always need to cook the oats beforehand? I was going to try it with our oats and they have the steel cut texture, but cook in 3 to 5 minutes and can be used for baking. So I was just wondering if the oats needed to be cooked ahead of time. Thank you

Mags said...

Alyssa: Please try this recipe. The muffins are very moist and the oats give them just a tiny little chew factor.

Coach's Oats: Gosh, I'm not sure. I think the reason for some of the moistness of the muffin comes from the fact that the oats are pre-cooked. Plus I wanted to incorporate the POM juice in this particular recipe. You could try it... and let me know if it works, OK? (Or you could send me some of your oats and I could experiment for you...hint, hint...LOL)

Coach's Oats said...

Mags you can send me an email at coachsoats@gmail.com and I can let you know how things go and follw up on your hint ;)

Rachel Page said...

I made these muffins tonight. Super easy and they were so delicious!